Be sure to try my Marry Me Chicken Pasta next!
Penne Alla Vodka
This Penne Alla Vodka recipe is something that I have been spending years perfecting. It’s my husband’s all-time favorite dish, and I can confidently give it the restaurant quality stamp of approval! Prosciutto which sets the tone for optimum results by infusing flavor onto the skillet and into the sauce. It’s then deglazed with vodka which is reduced down to serve its purpose of enhancing the other flavors in the dish. We then create a delicious tomato base which is accompanied by my favorite seasonings, flavor enhancers, and cream which counteracts the acidity of the tomatoes nicely. And finally, the penne and freshly grated Parmesan cheese. Have I convinced you yet? 😉
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté prosciutto in a skillet with olive oil until crisp. Set aside and roughly chop. Deglaze skillet with vodka and reduce by half. Add butter and garlic.
Add the tomato paste, chicken broth, chicken bouillon, honey, hot sauce, seasonings, cooked prosciutto, and crushed tomatoes. Bring to a boil, reduce to a simmer. Simmer while you cook the pasta for 1 minute less than al dente. (Reserve some pasta water when draining.)
Add the cream and stir until combined.
Add the cooked penne and stir to combine. Add pasta water as needed to control the consistency. It will allow the pasta to cling to the sauce and adds a smooth finish. Optional: Remove from heat and swirl in 1 tablespoon of cold butter prior to serving. This adds a sparkly finish and is a technique called “monte au beurre”.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well, just be sure not to overcook the pasta the first time around. For even better results, freeze the sauce by itself and boil fresh pasta for serving.
Try These Next
Tried This Recipe?
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3-Quart Stainless Steel Sauté Pan– This is the skillet pictured in the process shots of this recipe. Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese. I use Belgioioso parmesan. Pasta Strainer– I have this one and love it. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– For measuring out seasonings ahead of time.
